Chogyetang (초계탕)  open the window of AOD


Main Ingredients :
(Serves 2)
half a chicken (500 g), 2 L water, 1 green onion, 10 g whole ginger, 100 g radish, 10 cloves garlic, half an onion.
Seasoning sauce for chicken strips: 1 tsp clear soy sauce, 1 tsp sesame oil, 1 tsp minced green onion, 1 tsp minced garlic, 1/4 tsp salt, 1/4 tsp black pepper powder, 1/2 tsp sugar.
Spices for chicken stock: 4 cups chicken broth, 1 tbsp powdered perilla seeds, 1 tbsp chopped pine nuts, 1 tsp ground sesame with salt, 1 tsp clear soy sauce, 2 tbsp lemon juice, 1 tsp mustard, 1 tsp sugar.

Spices :
Other ingredients: 50 g beef (seasoning spices: 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil), 1/4 a pear, 1/3 a cucumber, 50 g oyster mushrooms, 50 g water parsley.
Chogyetang is a native winter dish of Hamgyeong and Pyeongan Provinces in North Korea. “Chogye” means sour and tangy taste as “cho” means vinegar while “gye,” a North Korean dialect, means mustard. It’s a traditional winter delicacy in which finely shredded chicken strips mixed with assorted vegetables are served in a refreshing, cold chicken broth flavored with vinegar and mustard. But since the introduction of refrigerators in the modern times, the specialty has become a health food even enjoyed during summer. The zesty chogyetang soup could be served with warm cooked rice in it or with cooked buckwheat noodles.

Direction :

Put the cleaned chicken and other side ingredients in a pot and boil for about an hour.

Season the thinly-sliced meat and stir-fry them. Set aside to cool.

Cut the cucumber in half-moon-shaped pieces and salt them for about 10 minutes. Squeeze out the water from the cucumber pieces.

Quickly stir-fry the cucumbers and spread them on a plate to cool.

Blanch water parsley in boiling water and dip in cold water. Cut the stems into 5 cm-long strips. Likewise blanch oyster mushrooms and shred them according to the grain. Soak the pear strips in sugared water, and then drain the water.

Shred the cooled chicken according to the grain by hand.

Mix chicken strips with seasoning condiments and other prepared ingredients – stir-fried meat, cucumber, water celery, oyster mushrooms, and pear strips.

Skim off the fat from the cooled chicken broth. Flavor the stock with spices.

Put one serving in a big bowl and pour in the seasoned cold chicken broth.

☑ Cook the chicken on high heat for about half-an-hour; leave it for an additional 30 minutes on medium heat.
☑ After blanching water parsley, rinse it in cold water. Then soak in ice water to prevent discoloration and retain its fragrance.
☑ Put the cooled chicken stock in the refrigerator. It will easier remove the hardened fat floating on the surface.
☑ Cooked noodles or buckwheat noodles can be served together.
Kim Su-jinHansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)
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